Pasta And Fava Bean Soup Recipes

PASTA-AND-FAVA-BEAN SOUP

Steps:

• Vegetable Stock:Heat oil in a large pot over medium. Add leeks, carrots, and celery; cook, stirring occasionally, until softened, about 10 minutes. Add 10 cups water, thyme, basil, parsley, bay leaf, and peppercorns. Bring to a boil, then reduce heat to a gentle simmer and cook, uncovered, 1 hour. Season with salt.
• Strain stock through a fine sieve into a medium pot, pressing on solids to extract as much liquid as possible (you should have 7 cups); discard solids.
• Soup:Prepare ice-water bath. Bring a large pot of salted water to a boil. Add fava beans and blanch 2 minutes. Transfer to ice-water bath; drain. Remove outer skin from fava beans.
• Bring stock to a simmer over medium-high heat. Add lima beans, tomatoes, and pasta; cook, stirring occasionally, until beans are tender and pasta is al dente, about 10 minutes. Stir in fava beans; season with salt and pepper. Ladle soup into bowls; top with basil, cheese, and a drizzle of oil.

FAVA BEAN SOUP

Steps:

• Bring a large pot of well-salted water to a boil over medium heat and set up a bowl of well-salted ice water. Add the shelled fava beans to the boiling water. Once the water has come back to a boil, cook the beans for 3 to 4 minutes. Remove them from the boiling water and immediately put them into the bowl of salted ice water. Once the beans have cooled completely, strain them from the ice water. Peel the tough, light green outer layer from the beans. You will be left with a delicate, lovely vibrantly green tender fava bean. MMMMMM! Reserve these little lovelies.
• Coat a large saucepan over medium-high heat with extra-virgin olive oil. Add the bacon (if using, if not just start with the onions and celery) and once the bacon has started to become brown and crispy and is very aromatic, add the diced onions and celery. Season with salt, to taste, and a pinch of crushed red pepper. Cook the onions and celery until they become translucent and are very aromatic. Add the smashed garlic cloves and the diced potato, stir to coat with the oil and cook for 2 to 3 minutes. Stir in 2/3 of the reserved fava beans and 4 cups stock. Taste for seasoning and add salt, if needed. Bring the stock to a boil, then reduce the heat and simmer until the potatoes are fork tender, about 20 to 30 minutes.
• When the potatoes are tender enough to slide easily off a fork when cooked, puree the soup in a blender* until smooth. You probably will have to do this in batches. Return the soup to the pot, and add the remaining fava beans. If the soup is too thick, add some the remaining stock to adjust the consistency. Taste the soup to check the seasoning and reseason, if needed.
• Ladle the soup into serving dishes, give them a little sprinkle of grated Parmesan and a drizzle of big fat finishing oil.
• Fava beany-weany delicious!

PASTA AND BEAN SOUP

Steps:

• Heat olive oil in a large heavy-bottomed pot over medium heat. Add prosciutto and cook, stirring, until prosciutto begins to render its fat, about 4 minutes.
• Add carrot, onion, celery and garlic. Season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add tomato paste, stir to coat other ingredients, and cook for 2 minutes. Add broth, one quart water and potatoes. Raise heat to high and bring to a boil, then lower heat and simmer until potatoes are very soft, about 25 minutes. Transfer potatoes to a bowl and mash them.
• Return potatoes to pot and stir them into soup. If not serving immediately, let cool, cover and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
• Add beans and pasta. Cook over medium heat until beans are warmed through, about 5 minutes. Stir in rosemary, crushed red pepper and cheese. Taste and adjust seasoning with salt and pepper, if necessary.
• To serve, ladle some soup into each of 8 bowls. Top with more cheese and a drizzle of extra virgin olive oil.

MOROCCAN FAVA BEAN AND VEGETABLE SOUP

Steps:

• Skin the fresh favas: bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes, have a bowl for the shelled favas close at hand and this will not take very long.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery. Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender. Remove and discard the bouquet garni.
• Purée the soup using a hand blender or a food mill, or working in batches, in a blender, making sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes. Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat. Turn the heat to low, cover and simmer, stirring often, for 30 minutes. Taste and adjust salt and pepper. Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving.

VENETIAN-STYLE BEAN AND PASTA SOUP

Steps:

• Bring beans and water (10 cups) to a boil in a 4- to 5-quart heavy pot and boil 2 minutes. Remove from heat and let stand, covered, 1 hour. (Do not drain beans or discard soaking liquid.)
• Heat 1/4 cup oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onions with 1/2 teaspoon salt, stirring occasionally, until beginning to brown, 7 to 8 minutes. Add carrots, celery, garlic, parsley, rosemary, and pepper and sauté, stirring occasionally, 5 minutes.
• Add beans with soaking liquid and Parmigiano-Reggiano rind (if using) and simmer, covered, stirring occasionally, until beans are very tender, 1 1/2 to 2 1/2 hours (depending on age of beans), adding more water if necessary to keep beans covered and stirring more frequently toward end of cooking. Remove from heat and stir in 1/4 cup oil and remaining 1 1/4 teaspoons salt. Cool, uncovered, 20 minutes.
• Discard rind and coarsely purée soup in batches in a blender (use caution when blending hot liquids), transferring as puréed to a large bowl.
• Return soup to pot and reheat over moderately low heat, stirring frequently and thinning soup as desired with additional water. Season with salt and pepper.
• While soup is reheating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander and transfer to a large bowl. Toss with remaining 2 tablespoons oil and pepper to taste.
• To serve, ladle soup into bowls and top with spoonfuls of pasta, then drizzle with oil.

PASTA WITH FAVA BEANS AND LEMON SAUCE

Steps:

• Shell fava beans and cook in a medium pot of boiling salted water 2 minutes.
• Drain and immediately plunge into a large bowl of ice water.
• Peel off outer skins of beans---there is a dark green, thick ridge on the rounded side of the bean-starting there, pinch the skin and pull it open, once the skin opens a bit you can squeeze the bottom and the bean slips out into your bowl.
• Cook pasta in boiling salted water according to package directions until al dente (you definitely don't want to overcook the pasta for this dish).
• Reserve a half cup of the water the pasta has cooked in and drain pasta in colander, you don't have to worry about excess water in the "little ears" as it will help tie the pasta sauce together.
• Return pot to medium heat, add butter and garlic, cook until garlic is soft.
• Add half-and-half, heat one minute.
• Stir in lemon juice, zest and pepper.
• Add pasta and cheese, stirring until pasta is coated and cheese is melted.
• Add favas and toss, adding a few tablespoons of reserved pasta water if pasta seems dry (the starch from the cooking water will help make the sauce creamy, it shouldn't seem sticky).
• Serve immediately in warm bowls, garnishing with mint if desired.

FAVA BEAN SOUP

Steps:

• Soak beans in water for 2 days in refrigerator.
• Drain, and put in a large saucepan with 8-10 cups water.
• Bring to a boil, and boil for 10 minutes.
• Add onion, garlic, carrot and celery, and bring to boil again.
• Turn heat to simmer.
• Cover, and simmer for 1 hour, or until beans are very soft.
• Puree soup in blender (do this in batches).
• Return soup to saucepan.
• Add oil, cumin, salt and pepper.
• Bring to boil.
• Reduce heat and simmer for a few minutes, adding a little water if too thick.
• Serve garnished with chopped parsley, and a sprinkling of lemon juice.
• Excellent with warm pita bread.

PASTA BEAN SOUP

Steps:

• Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
• Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.

PASTA BEAN SOUP

Steps:

• In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese.

PASTA AND BEAN SOUP

Steps:

• Combine beans and water in an 8-quart heavy pot and soak, covered, 12 hours.
• Add vegetables and 1 tablespoon rosemary to pot and simmer, covered, until beans are tender, about 2 hours. Using a slotted spoon, set aside 1 heaping cup bean mixture, then reserve 2 cups cooking liquid separately. Force remaining soup through a food mill into a very large bowl.
• Cook pancetta in cleaned pot over moderate heat, stirring, until it begins to render its fat. Add remaining 1/2 tablespoon rosemary and cook, stirring, 15 seconds. Stir in puréed soup, reserved whole beans, salt, and pepper and bring to a simmer, stirring frequently and scraping bottom with a wooden spatula to keep soup from sticking to pot (thin with some of reserved bean liquid if necessary). Add pasta and simmer, stirring frequently, until pasta is cooked, about 12 minutes.
• Serve soup drizzled with olive oil.

PASTA AND BEAN SOUP

Steps:

• In a large saucepan, saute the ham, onion, celery and garlic in oil for 3-4 minutes or until vegetables are tender. Stir in the soup, beans, water, thyme, bay leaf and pepper. Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, for 20-25 minutes or until pasta is tender. Discard bay leaf.